Servings: 100 Portions
Portions: 2/3 Cup (4 oz) Each
75 lb. chitterlings, frozen
12 gallon water
1 quart vinegar
4 gallon water, cool
6-8 gallon water
3 tablespoon (2 oz) salt
1 tablespoon sugar, granulated
2 teaspoon poultry seasoning
2 teaspoon pepper, red, crushed
1 tablespoon pepper, black
Cover frozen chitterlings with water and thaw (may be done overnight in refrigerator).
While washing under cool running water, strip fat particles from lining. Wash chitterlings until clean and white in appearance. Cover chitterlings with 12 gallon water; bring to a boil. Cover; simmer 1-1/2 hours. Drain. Rinse in vinegar and 4 gallon cool water. Cut in serving size lengths, about 6 inches. Return chitterlings to steam-jacketed kettle. Add enough (6-8 gal) water to cover chitterlings. Add salt, sugar, poultry seasoning, red pepper and black pepper; cover, bring to a boil; simmer 2 hours. Place chitterlings in serving pans; cover with cooking liquid.